Lonnie's Spaghetti Sauce

 *recipe from Eve

1/2 c olive oil

1 1/2 c grated carrots

1 large onion, diced

2 lbs fround beef

2 tbs dried oregano

2 tbs dried basil

1 can tomatoe paste

5 gloves garlis, minced

1 -2 c red wine

1 tbs worcestershire sauce

2 cans (28 oz) whole tomatoes

1 c milk (add right before you serve)

s&p

fresh parmesan cheese

simmer sauce and right before you serve add the milk, stir and serve

Cherry Chocolate Nut Bars

 https://www.sixsistersstuff.com/recipe/cherry-chocolate-nut-bars/?

Ingredients

• 12 ounces milk chocolate chips 1 package
• ¾ cup chunky peanut butter
• 12 ounces salted peanuts chopped
• 10.5 ounces miniature marshmallows 1 package
• 16 ounces cherry frosting 1 package
•  
•  

• Instructions

  • Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up. 
  • Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
  • Spread this mixture carefully on top of the chocolate layer.  Let cool in the fridge.
  • Top with remaining chocolate for the last layer.  If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
  • Refrigerate until firm.  Cut into pieces – about 48.
  • Store in refrigerator.
   

 

Kamut bread

 Food Nanny Kamut White Bread

https://www.thefoodnanny.com/blogs/recipes/the-food-nanny-kamut-bread

• 2 tbsp active dry yeast
• 3 cups warm water (105-115°)
• ⅔ cup honey, divided
• 7 cups White Kamut flour* , divided
• 3 ½ tbsp melted butter or olive oil
• 1 tbsp French gray coarse salt

• First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until double in size) in a warm, draft-free place.

• Add 2 ½ more cups flour along with 1⁄3 cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl with cooking spray or a little olive oil. Place dough in bowl, turn and cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until double in size) in a warm, draft-free place.

• Preheat oven to 400º. Spray pans generously with cooking spray. Six 6x3 ½ inch mini pans (or close to that size), three 8½x5 inch pans or two 9x5 ¾ inch pans. Punch down to remove air bubbles. Divide evenly and place in greased pans. Cover with a lightweight dishtowel. Let rise until double. (You know dough is ready when an indention stays after you poke the corner.)

• Place pans inside of the oven when dough is ready. Turn temperature down to 350º and bake loaves. 30 minutes for large, 25-30 for medium and 17-18 for minis. Loaves are done when bottom of bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not over-bake this bread or let it get too brown. Be vigilant because every oven is different.

• When done, immediately invert bread pans. Place loaves on cooling rack until completely cool. If desired, brush loaves with butter. Store in bread bags or freezer bags and freeze for up to 3 months. Bread will be good for one week on the counter, refrigeration is not necessary.

 

food nanny white bread

 Food Nanny White Bread (food nanny rescues dinner cookbook)

4 c warm water

1 tbsp active dry yeast

1 tbsp salt

1/3 c oil

1/3 c honey or 2/3 c sugar

10-12 c flour

Pour the water into the bowl. Add yeast, salt, oil, honey, and 5 c flour and mix to combine. Gradually add the additional 5 c flour, 1 c at a time, until the dough is smooth.

Knew by hand or with dough hook on low. Cover with dish towel and let rise until double in size
(30-45 min). Grease 3 9x5 loaf pans and set aside.

Punch the dough down and remove any air bubbles. Divide the dough in 3rds and shape into a loaf. Place the dough in the prepared pan and cover with dish towel and let rise for 30-45 min. The dough is ready to bake when you press down slightly with your finger and the indentation remains.

Bake in preheated 350 degree oven for 30 min. remove from pans and place on cooling rack.

Pasta Salad

 https://www.cucinabyelena.com/italian-style-pasta-salad-mozzarella-tomato-and-arugula/

 

Ingredients

• 1 pint (275g/ 10oz) cherry tomatoes, cut in half
• 2 cups (150g/ 5oz) pre washed arugula salad
• 12 oz (340g) fresh mozzarella balls such as bucconcini, pearls, or ciliegine
• ½ cup good quality olive oil, such as COLAVITA
• 2 tablespoons balsamic vinegar (optional- it great with and without!)
• ¾ lb (a little less than one full 454 grams Barilla box) pasta of your choice
• 6 basil leaves torn by hand
• Salt and Pepper to taste

Instructions

1.  In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
2. Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for 'al dente' texture.
3. While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
4. When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
5. Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
6. Serve warm, room temperature, or cold!

 

Cranberry Salsa

 https://ourbestbites.com/cranberry-salsa-cream-cheese-dip/

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8-ounce packages cream cheese, at room temperature

Instructions

1. Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.

Feel free to adjust this basic recipe to taste. I like to be heavy-handed with the onion and cilantro, and if you like a kick, add more jalapeno peppers! One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.

 

 

 

Streusel topped blueberry muffins

 https://ourbestbites.com/streusel-topped-blueberry-muffins/

 

 1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup sugar
2 teaspoon grated orange or lemon peel
1 large egg
3/4 cup buttermilk
1/3 cup canola oil
1 c. fresh or frozen blueberries
1 tablespoon flour
1 tablespoon sugar

Streusel
1/4 cup sugar
2 1/2 tablespoon flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

 

Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.

Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

 

 

cinnadoodles

 https://www.barbarabakes.com/cinnadoodles/

 

Ingredients

• 2 ¾ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ cups cinnamon chips
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 350°.
• In a medium bowl, mix together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
• Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
• Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.

Busy day casserole

 https://ohsweetbasil.com/quick-and-easy-dinner-idea-rice-casserole/#recipe

She has changed the recipe on the blog, so i'm just putting the old recipe here.

 

1 c rice

2 c water

1 can cream of mushroom or cream of chicken soup

1 c carrots (sliced)

1 lb hamburger (or chicken), cooked and shredded

Cheese

1 heat oven to 350  degrees 

2 stir the water, rice, meat, soup and carrots together. Place in a 9x9 inch baking dish and back for 1 1/2 hours. (she usually stirred hers in the middle)

3 remove from oven and place cheese over the top and place back into the oven until melted.

Fudge

 Peggy Syme recipe

4 c mini Marshmellows, divided

4 c sugar

1 can evaported milk

1/4 sq butter

 

1 (8 oz) almond hershey bar

1 (12 oz) semi sweet chocolate chips

1 (12 oz) milk chocolate chips

2 tsp vanilla

 

Put  2 cups mini marshmellows in buttered 9x13 pan. Put in freezer.

Combing the sugar, evaporated milk, and buuter in a sauce pan and bring to boil that won't stir down. Boil 5 minutes.

Remove from heat and pour over the almond hershey bar, chocolate chips, 2 cups marshmellows, vanilla that was placed in a large bowl. Add frozen marshmellows and stir well. Pour in to the 9x13 pan and let cool.  Cut and serve.

French bread

 https://abountifulkitchen.com/dianes-no-fail-french-bread/

 

 

Ingredients

• 2 tablespoons dry yeast I prefer SAF brand
• 1/2 cup warm water
• 2 cups warm water*
• 3 tablespoons sugar
• 1 tablespoon (yes tablespoon!) sea or Kosher salt
• 5 tablespoons Olive oil, Canola or vegetable oil*
• 6 cups flour (4 cups bread flour and 1 1/2-2 cups All Purpose)
• 1 egg *optional beaten- for glazing bread

 

 

Instructions

1. **Please read recipe notes before beginning if you live in a humid environment!**

2. Dissolve yeast in 1/2 cup warm water.

3. In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.

4. Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.

5. Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.

6. After all of the flour is added and mixed in, let sit in bowl for 10 minutes.

7. When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula. 

8. Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

9. Divide the dough in half. Roll each half of dough in a 9×12 rectangle on a floured surface.

10. Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.

11. Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

12. Let rise for 20-30 minutes in warm place.

13. Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden. 

Tiramisu

 https://www.cucinabyelena.com/classic-italian-tiramisu-no-alcohol/

 

5 eggs (separate yolks and whites in two bowls)
5 tablespoons of white sugar
1 lb (500 g) of mascarpone
3 cups of room temperature coffee (or hot chocolate)
30 ladyfingers
unsweetened cocoa powder for dusting

 

 

Instructions

1. Get out a 9X13 pan with height of 2-3 inches and set aside. 
2. Make the coffee (or hot chocolate) and set aside in a dish that is deep enough to dip the biscuits. 
3. Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk*.
4. Egg Whites: Place the egg whites in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the egg whites for about 5 minutes, or until they reach soft peaks. Set it aside in the fridge until ready to use.
5. Egg Yolks: Place the egg yolks in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
6.  Mascarpone: add mascarpone cheese to the yolk mixture in 2 to 3 additions. Mix on low/medium speed until combined and uniform. 
7. Add ⅓ of the egg whites at a time into the mascarpone cream mixture. Then, gently mixing it in with a spatula from the downside to the upside, so that your egg whites doesn't loose its fluffiness. Set the cream in the fridge until ready to use.
8. Meanwhile, quickly dip the ladyfinger biscuits into the coffee or hot chocolate* for about 1 second on each side.  Do not over soak the lady fingers, otherwise your tiramisu will turn out too soggy. You want your biscuits to absorb enough liquid to make them moist and give them flavor.
9. Place each ladyfinger at the bottom of the baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
10. Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
11. Repeat the process of soaking the ladyfingers in the coffee. Then, layer them over the cream, until is fully covered.
12. Finally, spread evenly t he remaining mascarpone cream on top of the ladyfingers. Place Tiramisu in the fridge, and allow to set 6 hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and Enjoy! 

 

Hot Chocolate

 

• 1 cup water
• ¾ cup good quality cocoa powder
• 1 cup brown sugar
• 1 teaspoon vanilla
• ½ teaspoon fresh ground cinnamon
• ½ teaspoon salt

 Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer (about 8 minutes). Remove from heat and stir the vanilla and cinnamon into the sauce. Serve warm or store and refrigerate until serving.

 

 

 

 

IP NY Cheesecake

 Author: This old gal

Recipe for an 8 inch cheesecake:

crust

1.5 c graham crackers (I use nilla wafers)

4 tsp sugar

4 tbsp butter, melted

Blend up the crackers in the food processor, until small crumbs. Add sugar, blend. Add melted butter. Grease the fat daddio pan and pit crumb mixture in. Press firmly. Place in the freezer for 20 min while making the filling.

filling:

32 oz cream cheese

1 c sugar

4 tsp flour

1 tsp vanilla extract

1 tsp orange peel, grated (optional since I don't usually do this)

1 tsp lemon peel, grates (optional since I don't usually do this)

4 eggs, room temp

2 egg yolks. room temp

 1/2 c heavy whipping cream

Blend together cream cheese, sugar, cream, flour, peel, and vanilla until smooth.  Add eggs, one at a time and mix until just combined, dont over mix. Pour filling onto crust.

Add at least 1 1/2 c water to IP. Place paper towel and tin foil over the  top of the pan, Make sling for fat daddio pan and put on trivet.   Cook the 6 inch fat daddio pan for 38 -40 min with 18 min natural pressure release.

(small pyrex bowls I pressure cook for 15 min for individual servings)

 

top layer:

1 c sour cream

4 tsp sugar 

Whisk the two ingredients for the top layer together and put on hot cheesecake.  

Let cool for at least an hour on wire rack, then refrigerate over night lightly covered.

Chicken Marsala

 https://www.foodnetwork.com/recipes/chicken-marsala-3644736

Chicken Marsala by Emeril Lagasse 2003

1/2 cup all-purpose flour

1 tablespoon Essence, recipe follows

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil

4 tablespoons butter

3 cups sliced mushrooms (cremini, oyster, shiitake)

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground black pepper

Chopped chives, for garnish

 

Directions

1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

 

 

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

 

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

1. Combine all ingredients thoroughly and store in an airtight jar or container.
2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

 

Baked Sweet and Sour chicken

 https://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/

 

Ingredients

• 3 to 4 chicken breasts
• salt and pepper
• 1 cup cornstarch
• 2 eggs beaten
• 1/4 cup canola oil

Sweet and sour sauce ingredients

• 3/4 cup sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

• Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
• Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
• Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
• Serve immediately.

Pommes Frites & Cajun Remoulade

 https://picky-palate.com/pommes-frites-cafe-orleans-disneyland-copycat-recipe/

Ingredients

• 16 ounces frozen French Fries thin cut

Pommes Frites Seasoning

• 3 tablespoons grated Parmesan Cheese
• 3 tablespoons shredded Parmesan Cheese
• 2 teaspoons finely minced garlic
• 1/2 teaspoon Cajun Seasoning look for Tony Chachere's brand
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon kosher salt

Cajun Remoulade

• 1/2 cup Thousand Island Dressing
• 1/4 cup Mayonnaise don't use low-fat
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon Cajun Seasoning look for Tony Chachere's brand
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Place oil into a large 3-5 quart pot over medium heat with a deep frying/candy thermometer attached. Heat oil to 375 degrees F. Open French Fry bag and have a deep frying sieve ready to assist getting the French fries in and out of the oil. Have a large plate nearby lined with a paper towel to drain the French Fries alone with a large bowl to toss the French Fries with the Pommes Frites seasoning.
• To prepare the Pommes Frites seasoning, place both Parmesan cheeses, garlic, Cajun seasoning, parsley and salt into a medium bowl. Stir to combine and set aside.
• Prepare the Cajun Remoulade while oil is coming up to temperature. Place Thousand Island Dressing, mayonnaise, Worcestershire sauce, garlic, Dijon, Creole Seasoning, lemon juice, paprika, salt and pepper into a large mixing bowl. Stir to combine. Place into a serving dish that will be used to dip the Pommes Frites in.
• When oil has come up to temperature, carefully place fries into oil, in 2 batches. Use sieve to stir French fries while they cook. Cook fries for 3-4 minutes, until crisp and starting to turn golden brown. Carefully remove fries with sieve directly onto the paper towel lined plate. Let drain for 30 seconds then transfer to the large bowl. Immediately toss cheese mixture over fries and stir to coat. Transfer Pommes Frites to a serving dish lined with parchment paper. Serve with Cajun Remoulade.

 I don't deep fry them like she suggests.  I just use the oven or air fryer.

 

Asian Chicken salad

 small bowl mix together:

2 c mayo

1 c sugar

1/2 c white vinegar

large bowl combine:

2 bags of coleslaw

1/2 red onion

1 can la choy chow mein noodles

1 bag breaded chicken strips

1 bottle of real bacon pieces

1 bag Colby/Monterrey jack cheese (shredded)

mix together, stir well, serve

(from Alicia Sainbury)

 

Lemon Cream Cupcakes

 https://www.yourcupofcake.com/lemon-cream-cupcakes/

 

 

Ingredients

Lemon Cake:

1 box White Cake Mix 
4 egg whites 
1/4 cup oil 
3/4 cup buttermilk 
1/4 cup lemon juice freshly squeezed 
3/4 cup sour cream   
1 teaspoon vanilla extract 
zest of 3 lemons

Lemon Glaze:

• 3 Tablespoons lemon juice freshly squeezed
• 1 teaspoons lemon zest
• 1-2 cups powdered sugar

Cream Cheese Frosting:

        1/2 cup butter softened 

        8 oz cream cheese softened 

2 teaspoons vanilla extract 
3-4 cup powdered sugar
 
 
Instructions
1.  Preheat oven to 350 degrees and line pans with cupcake liners.
2.  Sift cake mix into a small bowl to remove any lumps.
3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.
4.  Combine cake mix and wet ingredients and stir well.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)
7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.
8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.
10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.

Chicken Salad

 1/4 c vinegar

1 1/4 c mayo

1 1/4 c sour cream

4 celery, diced

green onion, diced

4-6 chicken breasts

salt & pepper

Mix together and put on fridge for a couple hours.  Serve on croissants.

Delectable Addictions Cheese ball

 2 delectable addictions dip mixes (from boutique)

3 (8 oz) cream cheese (room temp)

1 c cottage cheese

1 c mayo

1/2 c grated cheddar cheese

Mix well, form 2 balls, chill for 3 hours

1/2 recipe

1.5 cream cheese

1/2 mayo

1/2 cottage cheese

1/2 cheese

2 c chopped nuts

IP chicken enchilada soup

 https://www.favfamilyrecipes.com/instant-pot-chicken-enchilada-soup/

 

• Put into the Instant Pot
• 2 tablespoons olive oil
• 1 onion diced
• 1 red bell pepper diced
• and saute; then add:
  
• 10 ounces red enchilada sauce
• 10 ounces green enchilada sauce
•  16 ounces chicken broth
• 15 ounces diced tomatoes
• 15 ounces black beans drained
•  15 ounces chili beans NOT drained
• 15 ounces corn drained
•  4 ounces diced green chiles
•  8 ounces cream cheese (cut into chunks)
  
• 3 chicken breasts
• 2 tablespoons taco seasoning
• After cooking:
  
•  2 cups cheese shredded
• cilantro (optional)
  
 tortilla chips (optional)
Pressure cook for 10 min; natural pressure realease for 10 min; shred the chicken

 

 

Mom's 7 layer dip

*makes two glass platters

order:

1-refried beans (1 can per plate)

2-guacamole

3-mixute of sour cream, may, taco seasoning

4-cheese (1 cup)

5-tomatoes (2)

6-olives (1 small can of sliced)

7-green onion

(If making for Funk family leave one without green onion for Michelle's family)

 

guacamole:

avocado (3 ripe)

1 tsp garlic salt

2 tsp lemon juice

3 drops of tabasco 

 

sour cream mixture:

1 c sour cream

1/2 c mayo

2 tsp of taco seasoning (or 1 packet)

 

 

Pie crust class

Crust:

1 1/2 c shortening (she used butter flavored one)

3 c flour

1 tsp salt

cut together until formed into pea sized texture

mix together: (before adding to mixer)

1 egg

1 tbs apple cider vinegar

Add to flour mixture and mix together until blended.

Makes 2-3 pie crusts

Bake at 400 degrees between 10-15 min for a single crust.

Notes:

put on saran wrap to roll out

flip with wrap into pie pan

brush excess flour off

poke holes with fork before bake

check at 5-6 min to make sure there are no bubbles

no need to spray the pie pan

can make up to 3 days in advance and just keep on counter covered in saran wrap

to make for chicken pot pit and  another egg for more strusture

don't worry about over mixing, just make sure it mixes (she used the paddle on her kitchenaid)

If you double it makes 5 pie crusts

Pie Custard:

Any flavor pudding mix. For each large box of pudding you will add 1 1/2 containers of cool whip.

For example:

coconut cream

banana cream

vanilla cream

1 large box vanilla pudding with 1 1/2 containers of cool whip

mix together and add coconut, pour over bananas or do in layers for vanilla cream

 

Instant large pudding (5.9 oz)

decrease to 2 c of whole milk and whisk to mix

put in fridge to cool for a few min

 

1 quart of heavy whipping cream

1/3 bag of powdered sugar (32 oz bag) 

*this will do 3 pies

*2 to 2 1/2 bananas per pie, make sure no bananas are showing (they will brown)

2 days max or it will get yucky

for lemon she used the cook & serve

for coconut she sprinkle coconut in the pudding, then pipe with cream, then add toasted coconut to the top

(to toast cocnut she cooks at 400 degrees for 5-8 mins for top )

 

 

for crisp lines put in fridge for a few mint to firm up then pipe right after mixing then get in the fridge

for chocolate put a layer in the pir crust then put in fridge to set

for texture add chopped oreos or chopped choc chips

Her opinion on:

Heavy whipping cream- walmart is the best, winco is the worst, smiths is the thickest

Coop whip -  she used is great value, said any brand is fine

She said don't buy flour from walmart, get it at costco (lehi roller mills is what she likes)

Sheet pan fajitas

 https://ourbestbites.com/sheet-pan-fajitas/

 

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro

1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Homemade bread

 https://www.iheartnaptime.net/homemade-bread/#recipe

Proofing yeast

• 2 1/2 teaspoons active dry yeast
•  1/2 Tablespoon granulated sugar
•  2 cups warm water , 105°F

Bread

• 1/4 cup melted butter , plus 1 Tablespoon for brushing on top
• 1/4 cup granulated sugar
• 1 Tablespoon Kosher salt
• 1/2 cup evaporated milk
• 5-7 cups bread flour , or all-purpose
• 1 Tablespoon shortening , or butter 
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  • Proofing the Yeast: place the yeast and sugar in a small bowl. Pour the warm water over the yeast mixture and let it sit for 5-10 minutes, or until nice and bubbly. If it doesn't foam, restart. The water was either too hot or the yeast was not fresh.
  • Combine: In a large mixing bow, combine melted butter, sugar, evaporated milk and salt. When your yeast mixture is bubbly then add in and mix just until combined.
  • Knead: Using a stand mixer, put on your bread hook and then pour in 3 cups of flour. Then add in 1 cup of flour at a time and mix. When you get to 6 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough. You can knead by hand if needed.
  • Rise: Cover the ball of dough and sides of the bowl with shortening or butter and cover the bowl with a warm towel. Set by the window and allow it it rise for an hour, or until doubled. When it has risen over the bowl, punch it down and place on a floured surface.
  • Roll: Knead the dough for 2-3 minutes. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
  • Bake: Preheat oven to 375°F and place the rack in the middle. Let the bread loaves rise in the pan about 30 minutes. When it looks like a good loaf of bread, place them in a preheated oven and cook for 25-35 minutes. If the tops are browning too fast, place a piece of foil on top.
  • Serve: When the bread is done, coat the top with butter and remove onto a cooling rack. Slice once slightly cooled. Enjoy with butter and jam.
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Simple Vanilla Ice Cream

 * this recipe is from and made for the Cuisinart Ice Cream Maker

2 c Heavy whipping cream

1 c whole milk

3/4 c sugar

1 tsp vanilla

Place all ingredients in a mixing bowl and combine until well blended.

Pour into freezer bowl, turn the machine on and let mix until mixture thickens, abou 20-25 minutes.If desired, transfer to an airtight container and freeze until firm, about 2 hours.

Andes Mint Cupcakes

Andes Mint Cupcakes

https://www.yourcupofcake.com/andes-mint-cupcakes/

Ingredients

Chocolate Cakes:

• 1 cup sour cream
• ½ cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup water
• ½ cup buttermilk
• Devil’s Food Cake Mix

Chocolate Mint Filling:

• 1/3 cup chocolate chips
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• ¼ cup powdered sugar

Mint Buttercream:

• 8 oz cream cheese
• 6 tablespoons butter
• 3-4 cups powdered sugar
• 1 tablespoon heavy cream or milk
• 1 teaspoon peppermint extract
• green food coloring

Instructions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.